Short Ribs, Big Flavor

Ingredients (in order of appearance):

3.5 lbs of beef short ribs

1 HUGE or 2 large onions, sliced roughly

5 anchovies whole

5-6 cloves of garlic, minced

1 tbsp paprica (picante or dolce)

1 cup of wine

1 cup of broth

43 oz crushed tomatoes

1 sprig rosemary

2 sprig thyme



Preheat the oven to 300*F. Meanwhile salt short ribs on all sides (fairly liberally). Heat oil in a large cast iron pot (8+ gallon capacity). Once the oil is almost smoking, place 1/3 of short ribs in the pot and sear for a 3-4 minutes until very golden.

Turn over and repeat. Do this for all the sides. Repeat with the remaining 2/3 short ribs. Rest seared short ribs on a plate. Once all of the ribs have been seared, place all of the onions into the emptied pot. Turn the heat down and cook the onions until they soften 5-10 minutes. Add the anchovies and continue cooking until they dissolve. Add the garlic, cook for 30 seconds, add the paprica and cook for another 30-45 seconds. Add tomatoes, turn up the heat and use a wooden spoon to get all of the delicious brown bits off the bottom of the pot. Add the stock and wine, mix well and bring to a simmer. Add the herbs and nestle the beef gently back into the pot. Bring to a simmer, cover and place in the preheated oven for ~3 hrs. Serve with potatoes and something green (peas sauteed in butter or steamed spinach sound good to me). Enjoy!